This is the 2nd beer in my NHC 2019 run. All the same applies to this beer as the Schwarzbier.
Recipe Info
Recipe: vienna 3v conical 1
Style: Vienna Lager 7A BJCP 2015
Date: 01-03-2018
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.052 | 1.048 | 1.055 |
| FG | 1.011 | 1.010 | 1.014 |
| Color | 14.5 | 9.0 | 15.0 |
| ABV | 5.3 | 4.7 | 5.5 |
| IBU | 34.0 | 18.0 | 30.0 |
Brewery Info
Efficiency: 72 %
Attenuation: 78 %
Mash Info
Weight: 17.78 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.56 G
Volume: 8.98 G
Temp: 150.0 F
Boil Info
Kettle Gravity: 1.044
Predicted Mash Run-off: 5.96 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G
Fermentables
| Weight | % by Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 7.200 Lb | 40.0 % | Pilsner (Weyermann) | 80.0 | 1.8 |
| 6.750 Lb | 38.0 % | Vienna Malt (Weyermann) | 79.0 | 3.4 |
| 1.800 Lb | 10.0 % | Munich II (Weyermann) | 82.2 | 8.5 |
| 1.800 Lb | 10.0 % | Caraamber/Biscuit (Weyermann) | 80.1 | 36.0 |
| 0.230 Lb | 1.0 % | Midnight Wheat Malt | 0.0 | 550.0 |
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 0.85 Oz | Magnum | 14.1 | 60 mins | Boil | 27.0 |
| 1.5 Oz | Hallertau Mittelfrüh | 4.2 | 15 mins | Boil | 7.0 |
Yeast
| Amount | Name |
|---|---|
| 0.500 L | German Lager White Labs WLP830 |
Misc
| Amount | Name | Time | Use |
|---|---|---|---|
| 1.000 tablet | Whirlfloc Tablet | 15 mins | Boil |
| 1.000 tsp | Yeast Nutrient (Wyeast) | 10 mins | Boil |
Water
Predicted Mash Ph: 5.42
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 61 | 3 | 21 | 75 | 93 | 30 |
| Sparge | 59 | 3 | 21 | 89 | 69 | 30 |
| Final | 101 | 5 | 35 | 135 | 138 | 50 |
| Target | 75 | 0 | 0 | 0 | 0 | 0 |
Mash Water
Total Water Treated: 32.176 G
Percent RO / Distlled: 0 %
Water Used: 8.500 G
Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 2.0 ml @ 88.000 %
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G
Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 3.0 g
Notes
150f 60 mins
168f 10 mins
2 weeks 50f
2 day raise to 60
Hold through 3 weeks
4 weeks lagering
Carb to 2.5 volumes
Notes:
1/6/19 1L starter w/ 100g DME and 4 pouches of WLP830 German Lager
1/8/19 normal 3 Vessel brewday. no issues. pitched @ 1pm @ 48F. slow bubbling when I went to bed and moved up to 49F.
1/10/19 slow steady bubbling. bumped to 50F.
1/13/19 slow steady bubbling
1/14/19 ~11 sec
1/20/19 no more bubbling. raised to Diacetyl rest @ 60F
1/27/19 cold crashed to 35F
1/29/19 racked to lagering keg. FG 1.016. nice beer. no off flavors
2/23/19 added gelatin. 30 psi overnight for forced carb then down to 11psi @ 35F